pages

Translate

Friday, May 1, 2015

Peanut Curry Tofu In Spicy Wonton Cups

Total Time: 16 hrs 15 mins Preparation Time: 16 hrs Cook Time: 15 mins

Ingredients

  • 1 lb firm tofu, drained and halved lengthwise
  • 1 tablespoon vegetable oil, for sauteeing
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 2 teaspoons cayenne pepper
  • 1 egg
  • 1/2 cup water, divided
  • extra flour or cornstarch, as needed
  • 1/4 cup major grey chutney
  • 1/3 cup ricotta cheese
  • 1/4 cup roasted peanuts
  • 1 tablespoon lime juice
  • 2 teaspoons curry powder
  • 2 teaspoons vegetable oil
  • 1/4 cup green onion, chopped,for garnish
  • 1/4 cup roasted peanuts, chopped,for garnish

Recipe

  • 1 begin by freezing the tofu: place the tofu in a single layer on a plate and cover tightly with plastic wrap.
  • 2 freeze until firm (minimum 1 hour, preferably overnight).
  • 3 thaw in the refrigerator until soft, 6-8 hours.
  • 4 once thawed, squeeze and/or press the tofu to get rid of excess water.
  • 5 crumble or grate into small pieces to achieve the texture of cooked ground meat.
  • 6 prepare the wonton dough: in a large bowl, combine the salt and cayenne with the flour.
  • 7 in a small bowl, crack the egg, add 1/4 cup water and beat gently.
  • 8 make a well in the middle of the flour, add the egg mixture and mix to combine.
  • 9 add additional water as needed to make a pliable, but not sticky dough.
  • 10 turn the dough out onto a lightly floured board and knead the dough into a ball.
  • 11 keep kneading until smooth (several minutes), then place the dough in a large bowl, cover with a damp cloth and let it rest for at least 20 minutes, but preferably for 1 hour.
  • 12 prepare the curry base: in the bowl of a food processor, whiz 1/4 cup peanuts with curry powder and vegetable oil.
  • 13 turn this mixture out into a large bowl and add the chutney, ricotta and lime juice.
  • 14 stir to combine, then cover and set aside.
  • 15 prepare the ground tofu for the curry: season the tofu with a pinch of salt and pepper, then saute it in 1 tbsp vegetable oil over high heat for about 5 minutes to cook and brown it lightly.
  • 16 add the cooked tofu to the reserved curry base, stir well to combine and allow to cool.
  • 17 roll out and cut the wonton wrappers: cut the dough into 2 equal pieces, then cut the pieces in quarters.
  • 18 place one of the quarters on a well-floured surface, and roll out with a rolling pin into a 13-by-13 inch square.
  • 19 cut the dough into 4 by 4-inch squares, and save the scraps to roll out again at the end.
  • 20 as the wrappers are prepared, dust each one with flour or cornstarch, stack them and cover with a cloth.
  • 21 repeat until the dough is used up and at least 24 wrappers are created.
  • 22 these can be prepped in advance, stacked as noted, wrapped in plastic film and either frozen or kept in the refrigerator for up to 1 week.
  • 23 shape and bake the wonton cups: preheat oven to 350 degrees f.
  • 24 take 12 wonton wrappers and stack them in 2 piles of 6 wrappers (reserve the remaining 12 wrappers for a 2nd batch or for another use).
  • 25 using a sharp knife or a rolling cutter, cut the wrappers in quarters, to yield 48 2-by-2 inch squares.
  • 26 spray a mini muffin pan (1 inch muffins) with nonstick cooking spray and mold one wonton square in each muffin cup.
  • 27 bake for 5-7 minutes until the wontons are golden.
  • 28 remove to a wire rack for cooling and continue making the wonton cups until the squares are used.
  • 29 assemble: appetizers can be assembled up to 1 hour before serving.
  • 30 spoon a generous 1 tsp of the curried tofu into each wonton cup, sprinkle with chopped peanuts and green onions.
  • 31 place wonton cups on a mirrored tray or flat platter and serve.

No comments:

Post a Comment